Ingredients Jump to Instructions ↓

  1. 4 1/2 cups 1066ml Chickpeas

  2. 1/4 teaspoon 1 1/3ml Baking soda

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1/4 cup 59ml Extra-virgin olive oil - plus

  6. More for drizzling

  7. 2 Spanish onions

  8. 2 Garlic cloves - sliced thin

  9. 2 Ripe tomatoes - peeled, seeded, and 12 Italian peasant bread,

  10. 1" thick

  11. 1 Garlic clove - whole

  12. 1 Anchovies in salt - deboned, rinsed,

  13. 1/4 cup 10g / 0.4oz Chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. Place the chickpeas in a heavy-bottomed pot and just cover with cold water. Add the baking soda and cover. Leave the chickpeas to soak overnight. When they are ready to be used, transfer the chickpeas and the soaking water to a large saucepan. Salt, to taste, and cook over a medium flame until tender.

  2. Cut the onion in half through the root and slice them into half moons, each 1/8-inch thick. In a second large saucepan, heat the 1/4 cup of olive oil over medium heat. Add the sliced garlic and onions and cook until soft and golden brown. Add the tomatoes, rosemary, chili flakes, and salt and pepper, to taste. Add the chickpeas and water and leave to simmer until the flavors have melded, for at least 30 minutes and up to 60 minutes.

  3. Before serving, toast the bread slices, rub with the garlic clove, drizzle them with olive oil, and sprinkle with the chopped anchovies.

  4. This recipe yields 4 servings.


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